Ingredients
Scale
- 4 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup or more grated Cotija Cheese (Queso Fresco or parmesan can be substituted)
- 2 limes – Juice of one lime, plus one lime cut into wedges
- chili powder (can substitute or combine with cayenne pepper for a little more kick)
- *You can also add up to 1/4 cup of sour cream and/or 1/2 tablespoon of Cumin to the mayonnaise mixture to mix things up.
Instructions
- Mix mayonnaise with juice of one lime. Place grated cheese on a flat plate.
- Peel back corn husks and remove as much silk as possible, then pull husks back up around the corn. Soak corn for 20 minutes in cold water. Preheat grill to medium-high heat. Place corn directly on the grill. Cook for 15-20 minutes, rotating occasionally until the husks are blackened and the kernals are bright yellow.
- While still warm, peel back husks and slather each ear with the mayonnaise mixture (this is the glue for the cheese). Roll the corn in cheese and sprinkle with chili powder. Serve with additional limes.
- If you prefer, you can cut the kernals off the cob and place in a cup and top with the remaining ingredients.